Okay so, I realized that my blogs about food aren't that great. I basically just give ya'll a recipe and a picture. However, a priceless teenager once told me, "Recipe posts aren't comic book heroes, mom. They don't need an origin story". Did I mention he hates reading through the back story on a food blog? So, yeah, I'm with him. Let's keep it simple.
This overnight french toast is great and it doesn't turn out mushy!
The Toast
6 eggs
2 cups heavy cream
1/4 cup sugar
2 tsp vanilla
1/4 tsp cinnamon
1/2 tsp cinnamon extract (optional)
1 loaf Texas toast style bread cut into 1 inch cubes (or other thick bread- will equal about 8 cups)
The Sauce
3/4 cup butter
1 1/3 cup brown sugar
3 T corn syrup
1 tsp maple extract (optional)
Combine first 5 (6) ingredients in a medium bowl. Place the bread into a 13x9 baking dish and pour the egg mixture over top. gently press down the bread so that the liquid comes up over the tops and soaks in. Cover with foil and refrigerate overnight.
The following morning, preheat the oven to 350 degrees and transfer the bread to a lightly greased cookie sheet (with sides!) using a slotted spoon to leave behind the excess liquid. Spread it out. Cover with foil and bake for 20 minutes. While it's baking prepare the sauce by combining the 4 ingredients in a saucepan and heating on medium until it bubbles. After the timer is up, uncover the pan and pour the sauce over the bread. Bake uncovered another 20 minutes. Sprinkle with cinnamon while warm. Allow to cool significantly before serving as the sauce gets very hot and is scalding hot for at least 10-15 minutes.
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